Pan Bagnat

Melanie Acevedo

41

The usual version of this Provençal sandwich is basically a salade Niçoise on a roll. We've omitted the tuna and added fennel and chickpeas. Stuff the filling into hollowed-out rolls and let the delicious juices soak into the bread.

Level:
Easy

Serves:
4

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Ingredients

1 fennel bulb

1 c. drained and rinsed canned chickpeas (from one 15-ounce can)

⅓ c. black olives

2 tbsp. drained capers

⅓ c. chopped fresh parsley

1 clove garlic

1 large tomato

4 tsp. Wine vinegar

6 tbsp. olive oil

1 tsp. salt

¼ tsp. fresh-ground black pepper

4 large crusty rolls

Directions

In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.

Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.

If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.

Wine Recommendation: Not only are rosé wines a perfect match for sandwiches, they're also delightful with foods highlighting the flavors of southern France. Try one from the region of Provence.

Tips & Techniques

Variations: Other delicious ingredients to add to the sandwich include strips of raw green bell pepper or roasted red bell pepper, sliced hard-cooked egg, a small can of drained tuna, a few chopped anchovy fillets, or a handful of fresh basil leaves.